Margaret Suran's Mushroom Tartlets

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Margaret Suran's Mushroom Tartlets Ingredients

Crust	1/2 cup Onion finely minced
4 ounces Cream cheese	4 tablespoons Butter
1 stick Sweet butter	2 tablespoons Flour
1 cup All purpose flour	2 tablespoons Heavy cream
1 pinch Salt	1 Egg Yolk
Filling	1/4 cup Parmesan grated
1/2 pound Button or Crimini Mushrooms finely chopped	Salt & pepper to taste

Instructions for Margaret Suran's Mushroom Tartlets

CRUST

Cream cream cheese and butter until fluffy and add flour and salt.
Knead gently until incorporated and dough is formed. Wrap in waxed
paper and refrigerate until stiff.

Roll out dough until thin, one half at a time on floured pastry cloth
with floured rolling pin. Cut into circles with 2 1/2 cookie cutter
and line mini fluted tartlet pans with the rounds of dough, pushing it
in with your fingers. Dull aluminum pans are preferred to shiny tin
ones. You should have enough dough circles for 24 pans.

Put the prepared pans on a cookie sheet and freeze while you prepare
the filling.

FILLING

Preheat the oven to 450 degrees.

Saut the onions and mushrooms in the butter until the onions are
transparent and the mushrooms give off their liquid. Raise the heat
and cook quickly until most of the liquid in the pan has evaporated.
Sprinkle the flour over the mushrooms and onions, to absorb the rest
of the liquid. Lower heat and add the cream.

Remove from heat and stir in the egg yolk and cheese. Taste for
seasoning, if needed add salt and pepper and fill the prepared tartlet
pans.

Put into oven on lowest shelf and bake for ten minutes. Lower the
heat to 350 degrees and continue baking for another ten minutes or
until edges of the tartlets are nicely browned.

Remove from oven and carefully remove each tartlet with the help of
the tip of a knife.

Serve hot.





Main Ingredient: MushroomsCuisine: American

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